• 275g rice flour
• 50g tapioca flour
• 4 teaspoons gluten free baking powder
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 60g caster sugar
• 110g butter
• 110g sultanas
• 2 eggs medium size
• 180g approx. natural yogurt
• Egg wash

Method

• Makes 12 scones using a 5 cm scone cutter
• Preheat the oven to 240⁰C
• Sieve all the dry ingredients into a bowl and rub the butter into the flour and add sultanas.
• Make a well in the centre of the dry ingredients and add beaten eggs and most of the yogurt. Mix together to form a soft dough adding more yogurt if needed.
• Turn dough onto rice floured work surface and knead gently and shape into a round about 2.5cm thick. Using the scone cutter cut out the scones.
• Place on a floured baking tray and brush with egg wash.
• Bake for about 10 minutes until golden brown.
• Cool on a wire tray.

Serve with butter and jam and enjoy with your favourite tea or coffee.

• 275g rice flour
• 110g tapioca flour
• 50g dried milk powder
• 1 heaped teaspoon of gluten free baking powder
• 1 level teaspoon of bicarbonate of soda
• 1 teaspoon of salt
• 1 heaped teaspoon of xanthan gum
• 30 g of caster sugar
• 20g butter
• 1 egg lightly beaten
• 300 – 400ml of buttermilk
• 1 tablespoon of chopped rosemary or any mixed fresh herb of your choice.

Method

• Preheat the oven to 230⁰C or Gas mark 8
•  Sieve all the dry ingredients twice to add more air and put into a large bowl.
• Rub in butter.
• Add chopped herbs
• Add the egg and most of the buttermilk to the dry ingredients.
• With one hand to steady the bowl use your other hand to mix all the ingredients together adding more milk if needed. The dough should be soft but not too wet.
• Do not be heavy handed with the dough. With gentle hands and working quickly bring the dough together into a ball.
• Turn dough onto your rice floured work surface.
• With your hands knead lightly and shape into a round
• Place dough onto a lightly greased baking tin or baking sheet and sprinkle with rice flour.
• Flatten the dough a little with your hands. Cut a deep cross in the dough with a knife. Sprinkle some rice flour onto the top of the loaf
• Bake in the oven for 10 minutes then turn down the oven down to 180⁰C and bake for another 20 minutes.
• Remove from oven and tap the bottom of the loaf it should sound hollow when baked.
• Cool on a wire tray.

Gluten Free Soda bread is best eaten the day it is made. It tastes good toasted the next day. Any leftover bread can be made into gluten free breadcrumbs which can be frozen to use at a later time. Frozen gluten free breadcrumbs can be mixed with grated cheese to use for toppings on pasta dishes e.g. macaroni cheese.

Call into the Deli Round the Corner for your Dough Works sourdough or 100% Rye with seeds.

Lazy Saturday breakfast of chilli and garlic fried free range eggs with coriander on toasted sourdough, accompanied by freshly ground Yirgacheffe cappuccino. Delicious! Followed by toasted pan rustique with lashings of butter and Yorkshire honey.

(To make approximately 15 mince pies)

Ingredients                                                         

• 200g self raising flour                                                
• 15g icing sugar                                                                      
• 100g unsalted butter                                                      
• 1 egg yolk                                                                         
• 1 – 2 tablespoons of cold water                                  
• 1 tsp. orange zest                                                        
• Pinch of fine sea salt

Equipment

• Rolling pin
• Patty tins
• 7 cm round cutter
• 6 cm round cutter

Method

1. Preheat the oven to 190 ⁰C, gas Mark 5 and prepare the patty tins by brushing them with melted butter.
2.  Sift the flour into a bowl, rub  the butter into the flour with your finger- tips until the mixture resembles fine bread crumbs. Add the icing sugar and orange zest.
3.  Beat the egg yolk with the cold water and add to the flour mixture and combine all ingredients until they come together. Work the dough gently by pressing it away from you 4 to 5 times until it is smooth. Roll the dough into a ball and wrap the pastry in cling wrap and chill in fridge for 30 minutes.
4.  Remove the dough from the fridge and lightly dust your work surface and rolling pin with flour. Using a light and even pressure, roll out the pastry, giving it a quarter turn and flipping the pastry over from time to time. This prevents it sticking to your work surface. Roll out the pastry to 2mm thickness.
5. Cut out 7 cm rounds and place in patty tins. Cut out pastry lids with a 6cm cutter.
6. Place a teaspoon of the cranberry & orange filling into the pastry lined patty tins.
7. Brush the pastry lid lightly with cold water and place wet side down onto filled pastry cut two slits into lid with clean scissors and brush with beaten egg white.
8. Bake in oven at 190⁰C, Gas mark 5, for 15 to 20 minutes or until light golden brown.
9. Remove from tin and cool on wire tray. Dust with sieved icing sugar.

These freeze well.

Cranberry and Orange Relish

(Makes three 190g jars approx)

• 350g fresh cranberries
• 100g dried cranberries
• 100g sugar
• Juice and zest of an orange
• 2 cm. piece of cinnamon stick
• 4 whole cloves
• Slice of peeled fresh ginger
• 2 tablespoons of port
• Clean sterilized jars   (to sterilize jars wash in your dishwasher and place in warm oven 130⁰C for 20 minutes).
• A piece of muslin.

Method

1. Place the cranberries, sugar, orange zest and orange juice, into a saucepan.
2. Put the cinnamon, ginger and cloves  into a piece of  muslin cloth tie it and place into  the saucepan. Stirring the mixture continuously bring to the boil and simmer for 10 to 15 minutes
3. Taste and if necessary add more sugar and simmer for a further five minutes until all the sugar has dissolved.
4. Remove from heat and remove the muslin cloth with the whole spices from the mixture and discard.
5. Stir the port into the mixture.
6. Spoon the finished relish into the clean sterilized jars and once cooled keep in the fridge.